Physical science concepts of thermal / soft matter physics and molecular biophysics such as phase transitions and gelation, viscosity, elasticity illustrated via cooking. Labs and demos using molecular gastronomy methods of sous-vide cooking, pressure cooking, making desserts, cheese, emulsions, foams, gels, ice creams. Carries natural science divisional credit (with lab) in CAS. Effective Fall 2018, this course fulfills a single unit in each of the following BU Hub areas: Scientific Inquiry I, Quantitative Reasoning I, Critical Thinking.

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